Orkney Clapshot

Burns night is fast approaching and thoughts turn to Haggis. Although the regular accompaniment to this is ‘tatties and neeps’ I prefer Calpshot. I was introduced to this during a visit to the cafe at the top of Cairngorm Mountain a good few years ago. The chef was from the Orkney’s and this was was their staple addition to the Burns Night Meal.

Serves 4 – Gluten Free*

Ingredients

400g floury white potatoes such as Maris Piper, peeled and diced

400g carrots, diced

400g swede (The Scots know this as yellow turnip)

1 medium onion, finely diced

50g butter

100 ml double cream

Salt and pepper to taste

freshly grated nutmeg to taste

Method

Put the potatoes, swede, carrot and onion into a pan of boiling water and cook until tender.